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1
Cut away duck backbones and discard.
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2
Cut off first 2 joints of each wing and reserve.
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3
Cut ducks into quarters.
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4
Remove any fat.
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5
Pat duck pieces dry with paper towels.
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6
Pierce skin all over with fork.
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7
Season with salt and pepper.
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8
Heat vegetable oil in heavy large Dutch oven over medium-high heat.
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9
Working in batches, add duck quarters, skin side down, and cook until golden, about 8 minutes.
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10
Turn and cook 3 minutes longer.
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11
Transfer to large bowl.
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12
Add wings and giblets to Dutch oven and cook until golden, turning frequently, about 10 minutes.
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13
Using slotted spoon, transfer to another bowl.
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14
Pour off all but 2 tablespoons duck fat from Dutch oven.
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15
Add onions, carrots, parsley stems, thyme and bay leaf to Dutch oven.
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16
Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes.
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17
Add 3 1/2 cups broth, wine, giblets and wings.
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18
Cover and simmer 30 minutes.
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19
Strain liquids and return to pot.
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20
Add duck quarters; bring to boil.
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21
Reduce heat, cover partially and simmer until cooked through, turning occasionally, about 40 minutes.
-
22
Transfer duck to plate.
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23
Cook turnips in large pot of boiling salted water until just tender, about 25 minutes.
-
24
Drain; cut into quarters.
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25
Combine 1/4 cup chicken broth and cornstarch in small bowl and whisk to blend.
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26
Skim fat from duck cooking liquid.
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27
Boil liquid until reduced to 2 1/2 cups, about 10 minutes.
-
28
Add cornstarch mixture and whisk until sauce thickens slightly.
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29
Add duck and turnips.
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30
Reduce heat, cover and simmer until duck and turnips are heated through, about 7 minutes.
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31
Season with salt and pepper.
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32
(Can be made 1 day ahead.
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33
Cover; chill.
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34
Rewarm over medium heat.)
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35
Transfer to large bowl.
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36
Top with minced parsley.
